Rigatoni with a Homemade Italian Tomato Sauce and Fresh Mozzarella

You can make this Rigatoni with a Homemade Italian Tomato Sauce and Fresh Mozzarella with boxed rigatoni or cannelloni noodles ...or you can make fresh rigatoni noodles. But if you want to save time and just use boxed noodles. Here’s the recipe.....

Ingredients:

Sauce: 
How to Make Homemade Italian Tomato Sauce

Rigatoni: 
1 lb rigatoni, boiled 6 minutes or 12 oz cannelloni, boiled 4 minutes and cut to fit baking dish. 
6 oz fresh mozzarella, torn into 1/4” pieces 

Filling: 
2 cups ricotta cheese 
1 cup mascarpone 
1/2 cup grated Parmigiano-Reggiano 
2 tablespoons chopped parsley 
1 teaspoon salt 
Ground pepper, to taste 
2 eggs


Directions:

Preheat oven to 400F. In a 13x9-inch baking dish spread a layer of the tomato sauce. 

In a medium bowl combine all the filling ingredients until smooth. Transfer to a large pastry bag and snip off 1/2” of the tip with scissors. Fill each noodle and lay on top of tomato sauce. Spoon remaining sauce on top of noodles. Bake 20 minutes, remove top with mozzarella pieces then bake an additional 10 minutes, until cheese is bubbly. Let cool 10 minutes before serving.